Gluten is a protein found in wheat, barley, and rye. It can provide needed vitamins, minerals, and fiber. Most people get these necessary nutrients through normal daily intake of breads, cereals and grains. Though gluten is not tied to these nutrients, they allow many the chance to get the proteins required for growing bodies as well as maintaining healthy bodies. However, more people are discovering they are allergic to gluten. Those who have negative reactions to eating gluten suffer from celiac disease. Just as nutrients from gluten can help many, it can also cause nutrients to not be absorbed by those who are celiac or gluten-sensitive. It used to be difficult for those who could not eat gluten to find tasty and healthy alternatives. Recently, many companies have begun to create gluten-free foods. Breads are now being made from gluten-free grains such as rice, millet, and quinoa. These provide gluten sensitive people with all the vitamins, minerals, and proteins they lose without gluten.